Ingredients

Directions

In a saucepan, whisk together sugar, cocoa, cornstarch and salt. Whisk in half the milk to make a smooth paste and then stir in the rest. Place saucepan over medium heat and cook, stirring constantly, until a boil is reached. Continue to cook until thick and very smooth. Remove from heat and add butter, vanilla and optional flavored extract until melted. For very smooth pudding, strain through fine wire mesh and place in bowl. Cover with plastic wrap directly on surface to prevent skin from forming and refrigerate until firm.

Serving Suggestions

Serve in shot or wine glasses with taster sized spoons. Top with colorful garnish like a raspberry or a dollop or whipped cream.

Items in this Recipe

"I just wanted to say, I hope you know how much we enjoy your shop! We cannot imagine buying spices any other way, and love the freshness, variety, and ability to buy only what we need. Thank you for filling a much needed niche in our lives!"

This was the first pudding that I had ever made, and ever since, there has never been one as incredible. Thank you for sharing this wonderful recipe (and for suggesting another lovely use for Black Onyx Cocoa). We use the Tahitian though, because there is no vanilla that stands up like it does.

Test Kitchen Response:Glad to see you share our love for Tahitian vanilla!

5 stars
3/9/14
Zmom

This is the BEST chocolate pudding ever. Not too sweet, just sweet enough. Serve it in small bowls or cups because it's rich, but you could eat a huge bowl and it would still be wonderful. Thank you to my wonderful son-in-law for introducing me to it.

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